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Keeping German Food Traditions
Tina (Neuharth) Boe enjoys keeping German food traditions alive.
by Laura Melius harth) Boe. What better way to
Keeping German traditions hand down her family's heritage
alive is important to Tina (Neu- than through German foods?
Boe, a 1998 graduate of EHS
and daughter of Charles and
Marilyn of Eureka, now resides
near Hatton, ND, with her hus-band,
Dana, and their three chil-dren,
Spencer (9), Lincoln (5)
and Lillian (4).
Since the Boe family is Nor-wegian,
the German treats from
Tina's kitchen were a new ex-perience
for her husband. Now,
dumplings, knepfla, and kuchen
are among their family's favorite
German foods.
"The kids call knepfla "little
dumplings," Tina said. "My old-est
always requests dumplings
for his birthday."
Even though Tina makes many
German foods, kuchen is her
favorite to make because it re-minds
her of her grandma. Her
grandma, Frieda Trautman of Eu-reka,
first taught her how to make
kuchen.
Within the last five years, Tina
decided to learn to replicate
her grandma's recipe. As with
most recipes handed down from
grandparents, it was not easy and
required some trial and error.
"My grandma didn't have a
written recipe, so when she first
showed me I was writing things
down constantly. By the end, I
had to condense the recipe be-cause
she was always adding
more flour or more milk. I now
have the recipe written for all
measurements. And you can't 1A.
the recipe either," Tina explained.
As German bakers know,
kuchen requires several ingre-dients
and quite a lot of time to
bake the large number each rec-ipe
makes. She plans ahead and
buys her ingredients, such as half
and half, eggs, flour, and sugar
when they are on sale. Baking
days are reserved for weekends.
Her recipe makes 16 big kuchen,
and since she is only able to bake
eight at a time, it does take awhile
to finish the project.
"I keep telling my husband I
need a second oven," she said.
"I found a pan that makes small
ones so that is new to me. My
kitchen counter is full when I am
done."
As far as kitchen tools, Tina
has her favorites.
"I love my Kitchen-Aid mixer
for mixing the dough. I have a
wooden handled metal spoon
that my grandma gave me and I
use all the time, for everything. I
also have inherited some aprons
from my grandma that 1 love to
wear," she said.
Her children not only reap the
benefits of eating kuchen, but
they help in the kitchen as well.
"My oldest is good at cracking
the eggs," she said. "The younger
ones like to help with putting the
chocolate chips in the kuchen."
Speaking of chocolate chips,
chocolate chip is a favorite
kuchen flavor of Tina's fam-ily.
She also makes many other
varieties, including traditional
flavors of strawberry rhubarb,
cheese, and blueberry, taking the
extra step of cooking down fresh
or frozen fruit to make her filling.
She has also experimented with
flavors like caramel, peanut but-ter
chocolate chip, white choco-late
and macadamia nut, peanut
butter and jelly, and s'mores.
Tina's extended family is not
only the recipient of her delicious
kuchen.
"1 share with co-workers and
friends. Since I am in a Nor-wegian
community, it is new to
them and we do a lot of goodie
trading," she said.
Making kuchen is more than
just baking to Tina. It's passing
down tradition and making new
memories with her own children.
"It's the memories," she said.
"When we were little, we would
help carry the strudles to the pan.
Our arms were not that big, so we
were not able to carry many. Now
it's fun to have my kids help."
The greatest compliment she
has received is one all German
bakers aspire to.
"My dad said that it was bet-ter
than my grandma's and my
grandma agreed," she said.

Keeping German Food Traditions
Tina (Neuharth) Boe enjoys keeping German food traditions alive.
by Laura Melius harth) Boe. What better way to
Keeping German traditions hand down her family's heritage
alive is important to Tina (Neu- than through German foods?
Boe, a 1998 graduate of EHS
and daughter of Charles and
Marilyn of Eureka, now resides
near Hatton, ND, with her hus-band,
Dana, and their three chil-dren,
Spencer (9), Lincoln (5)
and Lillian (4).
Since the Boe family is Nor-wegian,
the German treats from
Tina's kitchen were a new ex-perience
for her husband. Now,
dumplings, knepfla, and kuchen
are among their family's favorite
German foods.
"The kids call knepfla "little
dumplings," Tina said. "My old-est
always requests dumplings
for his birthday."
Even though Tina makes many
German foods, kuchen is her
favorite to make because it re-minds
her of her grandma. Her
grandma, Frieda Trautman of Eu-reka,
first taught her how to make
kuchen.
Within the last five years, Tina
decided to learn to replicate
her grandma's recipe. As with
most recipes handed down from
grandparents, it was not easy and
required some trial and error.
"My grandma didn't have a
written recipe, so when she first
showed me I was writing things
down constantly. By the end, I
had to condense the recipe be-cause
she was always adding
more flour or more milk. I now
have the recipe written for all
measurements. And you can't 1A.
the recipe either," Tina explained.
As German bakers know,
kuchen requires several ingre-dients
and quite a lot of time to
bake the large number each rec-ipe
makes. She plans ahead and
buys her ingredients, such as half
and half, eggs, flour, and sugar
when they are on sale. Baking
days are reserved for weekends.
Her recipe makes 16 big kuchen,
and since she is only able to bake
eight at a time, it does take awhile
to finish the project.
"I keep telling my husband I
need a second oven," she said.
"I found a pan that makes small
ones so that is new to me. My
kitchen counter is full when I am
done."
As far as kitchen tools, Tina
has her favorites.
"I love my Kitchen-Aid mixer
for mixing the dough. I have a
wooden handled metal spoon
that my grandma gave me and I
use all the time, for everything. I
also have inherited some aprons
from my grandma that 1 love to
wear," she said.
Her children not only reap the
benefits of eating kuchen, but
they help in the kitchen as well.
"My oldest is good at cracking
the eggs," she said. "The younger
ones like to help with putting the
chocolate chips in the kuchen."
Speaking of chocolate chips,
chocolate chip is a favorite
kuchen flavor of Tina's fam-ily.
She also makes many other
varieties, including traditional
flavors of strawberry rhubarb,
cheese, and blueberry, taking the
extra step of cooking down fresh
or frozen fruit to make her filling.
She has also experimented with
flavors like caramel, peanut but-ter
chocolate chip, white choco-late
and macadamia nut, peanut
butter and jelly, and s'mores.
Tina's extended family is not
only the recipient of her delicious
kuchen.
"1 share with co-workers and
friends. Since I am in a Nor-wegian
community, it is new to
them and we do a lot of goodie
trading," she said.
Making kuchen is more than
just baking to Tina. It's passing
down tradition and making new
memories with her own children.
"It's the memories," she said.
"When we were little, we would
help carry the strudles to the pan.
Our arms were not that big, so we
were not able to carry many. Now
it's fun to have my kids help."
The greatest compliment she
has received is one all German
bakers aspire to.
"My dad said that it was bet-ter
than my grandma's and my
grandma agreed," she said.